Szechwan Thattai

Cooks in: 40 Minutes Serves: 4 People

Thattai is also known as nippatu or Chekkalu. Rice flour is mixed with spices and deep fried to make crispy thattais. The spices may vary to give a different taste. I used multi millet flour for this and used home made schezwan sauce to give a completely different flavour. 

Ingredients:

• 2 Cups Multi Millet Flour
• 2 Tbsp Butter
• 1 Tsp Salt
• 1/4 Tsp Asafoetida
• 1 Tsp Chilli Powder
• 1/2 Tsp Turmeric Powder
• 2 Tbsp Schezwan Sauce
• 1 Tbsp Sesame Seeds
• 3 Tbsp Chopped Curry Leaves
• 2 Tbsp Soaked and drained Chana Dal
• 2 Tbsp Grated Coconut
• 3 Tbsp Crushed Roasted peanuts
• Oil for deep frying

Directions:

1. Mix all the ingredients except oil. Make a soft tight dough with water by adding little by little.
2. Heat oil in a pan.
3. Divide the dough into small lemon size balls and flatten them on a greased plastic sheet/parchment paper/banana leaf. Use a flat bottomed small steel vessel for flattening the dough. This helps in spreading the dough evenly.
4. Deep fry on medium heat by flipping sides and once they become crisp remove, drain the excess oil on a tissue paper.
5. Store in an air tight container after cooling.

Note:

• *My Multi Millet flour consists of equal portions of Kodo, Little, Barnyard, Foxtail and Sorghum (Varagu, samai, kudhiraivali, thinai and jowar/cholam) millets mixed and milled. You can use store bought multi millet flour also.
• Please refer Szechwan Sauce recipe for making home made sauce.